| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
24 |
Servings |
INGREDIENTS
| 5 |
md |
Size yams |
| 2 |
qt |
Water |
| 1 3/4 |
c |
Pineapple juice |
| 1 |
cn |
(12-oz) frozen orange juice; undiluted |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Lemon juice |
| 1/2 |
ts |
Cinnamon |
| 3/4 |
ts |
Mace |
| 3 |
qt |
Ginger ale |
| 1 |
pn |
Cloves |
INSTRUCTIONS
Cut up and boil yams in water until tender. Set aside. Mix and bring to a
boil pineapple juice, orange juice, salt, nutmeg and cloves. Blend the
cooked yams and fruit juice mixture together. Mix and cook for 10 minutes
the sugar, lemon juice, cinnamon, mace. Add to the yam mixture and blend
all together well. Pour over ice and add ginger ale just before serving.
Punch may be made ahead and frozen. Allow 6 hours to defrost. Add ginger
ale after defrosted.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“A Man’s Man is a Godly Man!”